Recipe: Sticky Cinnamon Rolls with Berries

INGREDIENTS:

2 tsp ground cinnamon

220ml milk

½ tsp vanilla extract

1 egg

140g sugar

50g butter (melted)

500g flour

7g active dry yeast

110g butter (soft)

½ orange

100g raspberries

100g blueberries

Salt

Add milk, vanilla extract, egg, 50g sugar, 50g melted butter, a pinch of salt, yeast and flour to the bowl of a stand mixer. Mix well for 5 minutes, or until a dough forms. Transfer dough to a clean bowl and transfer to the oven on the Dough Proving function for approximately 1 hour, or until doubled in size.

Combine the 110g soft butter with 90g sugar, cinnamon, and zest of half an orange in a small bowl. Mix until smooth. Roll out the dough into a large rectangle, approximately 3mm thick. The dough should be springy and moist but if it’s sticking too much, add some more flour as needed, or dust your rolling pin. Spread the filling evenly onto the dough leaving a small border all around. Sprinkle the berries evenly onto the dough.

Starting at the longest edge, roll up the dough. Slice the roll into approximately 6cm long pieces with a sharp knife. Place the rolls into a greased baking dish, cut side down, and let rise for approximately 1 hour. Preheat the oven to 190°C on the Bread Baking function. Brush with a little melted butter, if desired. Transfer to oven and bake for approximately 15-20 minutes, or until golden. Leave to cool for 10 minutes. Eat warm and optionally serve with vanilla frosting. Enjoy!